Black Bean Burgers with Mango Salsa

YOU NEED:

2 (15oz.) cans black beans, rinsed & drained

3/4 cup finely chopped fresh cilantro, divided

3/4 cup (3oz.) shredded Monterey Jack cheese (I love Pepper Jack cheese)

1/4 panko (Japanese breadcrumbs)

2 tsps. ground cumin

1 tsp. dried oregano

1/2 tsp. sea salt

1/2 medium jalapeno pepper, finely chopped

2 large egg whites

Cooking spray

1 1/4 cups chopped peeled mango (about 1 medium)
3 tbsps. chopped shallots
1 1/2 tbsps. fresh lime juice
1 avacado, peeled & chopped
1 garlic clove, minced

6 whole wheat buns ( I love the 'thin' wheat buns)

6 green leaf lettuce leaves

1. Preheat oven to 350 degrees

2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup cilantro and next 7 ingredients (through egg whites).  Shape bean mixture into 6 (1/2 inch thick) patties.  Arrange patties on a baking sheet coated with cooking spray.  Bake at 350 degrees for 20 minutes, carefully turning once half way through.

3. Combine remaining 1/4 cup cilantro, mango and next 4 ingredients (through garlic) in a medium bowl; toss gently.  Place one patty on bottom half of bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun. 

Calories 320 Fat 11.9g Protein 13.4g Carb 46.2g Fiber 10.1g

I love this recipe.  One of my favorite dishes from the ELK restaurant is the black bean burger.  This compares pretty close!  Really easy to make, healthy and great alternative to meat burgers.  I discovered this recipe from Cooking Light, low calorie magazine.  This will be an all time favorite in my book.  You can leave out the Mango salsa, as it's sometimes hard to find good avacado or mango all seasons, I've substituted corn salsa, or just having spicy mayo for a little extra kick and flavor. 

SO Delicious smoothies

YOU NEED:

1/2 cup SO Delicious Coconut Milk (find at Organic food markets, plain or Vanilla)

6oz container plain yogurt (you can use any flavor, brand, greek etc.)

1 cup of FROZEN fruit (I buy the *Dole ready fruit in frozen section of store, they come in varieties, all have been so good)

Blend all ingredients together untill smooth.  If you would like it thicker or thinner, just reduce or increase Coconut milk. 

Notes: If you have never tried Coconut milk, it a great Dairy Free, healthy alternative to milk, and has a nice settle sweetness to it, which is great in these smoothies.

It's best to use Frozen fruit, rather then fresh fruit, as it will keep you from having to use *ice, and blends it cold and smooth.

I played with this recipe when I have wanted some healthier options in the morning and very refreshing after my morning workouts! I have never really craved smooties untill now. YUM!

Stuffed Poblanos

YOU NEED:

1 can- 28 oz. whole peeled Tomatoes in juice

1 Jalapeno chile, minced (ribs & seeds removed, for less heat, if desired)

2 small Onions, coarsley chopped

3 Garlic cloves (peeled): 2 crushed, 1 minced

Coarse Salt & fresh ground Pepper

1 can 19oz. Black Beans, rinsed & drained
1/2 cup Yellow Cornmeal
1 cup shredded Pepper Jack cheese 4 oz.
1 tsp. ground Cumin
3/4 cup water

4 large Poblano Chilies, halved lengthwise (stems left intact), ribs & seeds removed

Preheat oven to 425, in a blender puree tomatoes along with their juice, jalapeno, HALF the onions, and the crushed garlic until smooth; season with salt. Pour sauce into a 9-by-13inch baking dish, and spread to cover evenly.
In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin and the water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more. Let cool slightly before serving.

* A good addition to this dish is shredded chicken layed in the sauce around the poblanos.

Discovered this dish from the Everyday Food cookbook, I added the chicken in to make it more of a complete meal.  Would be great as a Mexican sidedish.

Red Curry Deeeelicious!

YOU NEED:

1-2 tbsp. Thai Kitchen Red Curry Paste (I usually use about 3-4 tbsp. as I like it spicier)
1 tbsp. veg. or olive oil
Cooking spray, such as Pam
3 cans (14oz.) Coconut Milk (I usually use "Lite") - set one can aside for rice
1 tbsp. Brown Sugar
1 tbsp. Fish Sauce
1 lb. boneless Chicken, Beef, Pork cut in bite size pieces...also (Salmon or Shrimp, see Alt. instructions below)
1 cup of Firm Tofu - drained and cut in bit size pieces
1 Bell Pepper (Red, Yellow and/or Orange) sliced in thin strips
Cup of Sugar Snap Peas
Handful of *small Cremini mushrooms, leave whole or cut in small bite size pieces
1 can of Bamboo Shoots
1 can Pineapple bits or chunks (drained)
1 cup of frozen Peas
(*Add additional vegetables of your choice, carrots, onions etc.)
3 tbsp. of julienned-cut fresh basil (set 1 tbsp. aside for garnish)
1 tbsp. of finely chopped Cilantro
Jasmine rice

 
I a medium skillet, heat oil on medium heat. Cook meat till halfway cooked, drain any fat, set aside.
again, heat skillet and spray with nonstick oil and cook tofu till browned on all sides, set aside.

Start Jasmine Rice, add one can of coconut milk in place of water it calls for cooking rice, be sure to still add any water the rice calls for that the can does not cover.

In a large deep skillet or wok, heat on medium heat coconut milk & blend in Red Curry paste, bring it to a simmer. Add Brown Sugar & Fish Sauce, cook till sugar dissolved. Add meat, peppers, snap peas, mushrooms, bamboo shoots & pineapple (any other additional vegetables, except peas) Cook untill meat is cooked through, then add tofu, peas & 2 tbsp. of basil.  (If cooking with Shrimp, you will add at the end to cook till pink)

Serve over rice, garnish with Basil & Cilantro.

* To cook with (skinless & cleaned) Salmon (6-10 oz), after you get through the process of sugar & fish sauce in above instructions, scoop about one cup of the curry sauce into a medium skillet with Salmon fillet, cook over med/high, about 3-5 min on each side (or preferred doneness) Continue the process with the rest of instructions, you will add the salmon seperately over rice and pour the curry & vegetables over the Salmon & rice.

*To make a vegetarian dish, omit meats, and just use Tofu and/or just vegetables.

This recipe was discovered from the Thai Kitchen recipe, with quite a few modifications and variations.  One of my favorite recipes and easy.

Chicken Tortellini Soup

YOU NEED:

2-3 cans (14 1/2 oz each) Low-Sodium Chicken Broth (more or less to amount of broth you enjoy)
8-10 oz. of shredded chicken, off Rotissere or baked chicken
1 Red Onion, Coarsley chopped
2 cups of dry Tortellini noodles (I used stuffed 3 cheese or spinach/cheese)

4 Big Carrots, thinly sliced
4 Big Celery Sticks, thinly sliced
Coarse Salt & Pepper
Italian Seasoning (I use about 2 tablespoons- or to taste)
Olive oil, about 2 tbsps.
Fresh shredded parmesan cheese

In a large pot, heat oil over medium. Add onions, season with Salt and Pepper, saute' till soft and slightly brown, stirring occasionally. Stir in Carrots and Celery, season with Italian seasoning.  Stirring occasionally, for about 3-5 minutes. Stir in Chicken and Broth.  Bring to a light boil and add the noodles. Reduce to a simmer and cook untill the noodles are soft and ready. (Be sure to not over cook Tortellinis, as they will fall apart)

Season more Salt, Pepper and Italian Seasoning to your liking! Serve with French bread, and garnish with shredded parmesan cheese when serving.

*To make Vegetarian, omit Chicken. May substitute with Tofu.

Discovered this recipe from friend Erin, with a few modifications.  Easy, Quick soup to prepare at anytime, especially on cold days. :)  You may also substitute noodles for Wild Rice, follow instructions for the rice.